My all time favorite cookies are oatmeal chocolate chip. Growing up, it was the only kind that my mom would make. There are few desserts that can compare. I’m a simple gal I guess.
Back in the day when I first created this recipe I had yet to attempt sprouting grains to grind into flour. It all seemed a bit too overwhelming. Soaking* the flour and oats seemed the easiest thing to do. It only problem was cookie recipes don’t call for liquid.
*If you are new to soaking grains and why I find it an essential most days in my kitchen read here.
That was when the idea for these soaked oatmeal chocolate chip cookie bar was born. I know others either can’t afford to buy sprouted wheat flour or don’t have the time to make their own. Cookie bars are frugal, easy on time and give you that cookie flavor you are craving. If you want a cookie that using sprouted flour and looks like the cookies you know and love be sure to check out my this recipe.
These cookies have been a favourite in my house for almost five years. My girls when I lived in Mexico would gobble them down, I had to be sure to hide them if I wanted a couple as a late night snack with a cup of hot cocoa! Now my parents and Bible Study friends love them as well!
- 3 cups rolled oats
- 2 cups of flour (I like to use a combination of, hard white wheat, red winter wheat, and Kamut)
- 2½ cups Water + 3 TBS acid medium (apple cider vinegar, whey, kombucha or lemon juice)
- 1½ cups chocolate chips
- ½ cup honey
- ½ cup sucanat
- ¼ cup coconut oil, melted
- 2 eggs
- 1 TBS vanilla extract
- 1½ tsp baking powder
- ¼ tsp baking soda
- In a glass bowl mix together the oats, flour, water and acid medium. Cover and let soak for 12 to 24 hours.
- After your grains have been soaked add in the remaining ingredients. Mix together until completely mixed together.
- Pour into an 8 by 12 glass baking pan.
- Bake at 375 for 20 minutes.
- Serve hot or at room temperature.
This post is part of Tuesday Twister and Real Food Cookie Exchange